REVIEW: Tana Ethiopian Restaurant, Anaheim
It used to be that if you wanted Ethiopian food in L.A., you had to fight for parking on Fairfax south of Olympic. It was the only place in the whole city to get the wonderful, spice-laden, complex stews beloved by those who know it. There was a place in Van Nuys, and it turned into a really mediocre Mexican joint, which has since closed.
Then Fassica opened in Culver City, serving legions of hungry Sonyites.
There's Merhaba, in a dingy corner of a forgotten strip mall in a none-too-savoury part of west Anaheim, practically in Stanton (the city that SoCal forgot), which was the only Orange County outpost, and seems to be closed more than it's open (or else there's not a soul in there).
A few weeks ago, as I was driving home from Portillo's, I passed a sign in a strangely familiar script. My Chowdar went off, I popped a U-turn right in the middle of La Palma Avenue, and stopped (earning me the ire of an eastbound OCTA bus driver).
"I think that said 'Ethiopian restaurant'!" I exulted. "You're driving, sweetie," replied Mrs Ubergeek.
And so I did nothing more about it -- forgot to see where it was on La Palma, neglected to record its name, omitted to see whether it was anything more than an old sign that had outlived its business... until tonight.
"I want Ethiopian food," said Mrs Ubergeek. "Let's go see if we can find that place."
And so I headed up the 5, got off at La Palma West -- and couldn't find it. At the Buena Park Mall I stopped, turned around, and crawled back eastward, squinting for the sign, remembering only that it was in a pretty odd and very industrial-looking location. And just when I was about to give up and go see if Merhaba was actually open for once, there it was... Tana Ethiopian Restaurant and Market. In a seedy strip mall, in a vaguely industrial part of west Anaheim, next to a Thai restaurant with the blinds closed, a Filipino bakery and a truly gritty-looking liquor store. There really is something in the theory that the best food in Los Angeles is in horrid suburban-looking strip malls.
Long on decor this place is not -- and it doesn't matter in the slightest. There are some crocheted textiles (napkins?) on the walls, and prints of Ethiopia, and a wall hanging of the 231-letter Amharic alphabet. The lighting is six-foot fluorescent bulbs. I didn't see a market anywhere, not that it especially mattered in this case. The food was well worth it.
Two women, one dressed modestly in whatever the Ethiopian answer to hijab is, the other professionally dressed, were drinking coffee at a front table. A young, well-dressed man was eating alone at another table. The staff looked surprised to see us.
The menu is short -- six meat dishes (mostly tibs), kitfo (raw chopped beef tossed with spiced butter) a vegetarian platter, and shiro (spicy lentils). We ordered a vegetarian platter, and the shiro, after reassuring the lady that we could handle the heat of berbere powder.
In fairly short order -- 15-20 minutes or so -- we were presented with a huge platter of food, and an enormous dish of shiro... except there was already shiro on the platter. It was a veritable mountain of food. Collard greens, three kinds of lentils, cabbage and potato stew, green beans, two kinds of salad with tomatoes and chilies, and fit-fit (injera tossed with tomatoes, niter kebbeh and chilies).
It was fantastic. Standouts were the green beans, cooked with onions until they were very nearly singed -- these were so good that my wife ate green beans willingly for the first time in two decades; the collards had something in them (crumbly cheese?) that made it very savoury. The red lentils in the centre of the platter had a smoky, rich, almost mole-like quality to them that just drove me wild. The shiro was fantastic, but I do wish they had used slightly less niter kebbeh -- the extra clarified butter made the dish hard to eat with the injera, which was good, but I would have preferred it more sour. We gave up trying to give gursha* with the shiro, because it wasn't holding together. It was absolutely delicious, just very hard to eat.
The service was quick and gracious, which has not been my experience in Ethiopian restaurants. Injera was refilled without our asking for it, which meant that the waitress was watching out for us. I asked for coffee, and she asked me what kind. I wanted Ethiopian coffee service, but unfortunately Ubergeeklette was not very happy, so I made do with a regular cup of coffee, which was shockingly strong and very, very hot -- "hot as Hell, black as death, and sweet as love".
The grand total for the whole meal was $18.25 plus tax and tip -- $10 for the vegetarian platter, $7 for the shiro, and $1.25 for my cup of coffee.
As we talked with our hostess, she said they'd been open for four months and had been OK, but not especially busy. I promised that we would be back, because, let's face it, it was GOOD Ethiopian food, and it was a mere ten minutes from home, rather than an hour plus and a parking nightmare to go to Fairfax.
They are open Tuesday to Sunday and closed Monday. Hours are 11 AM to 9 PM Tuesday, Wednesday and Sunday, and 11 AM to 10 PM Thursday, Friday and Saturday. Those of you down here in the 714 (or the 562 or the 949) should go and eat here. If it's your first time eating Ethiopian, you'll be blown away by the flavours; if you're not a novice, you can ask the kitchen to make what you're missing (including things like lamb alitcha).
* Giving gursha is the Ethiopian practice of feeding a loved one at the table. You tear off a bit of injera, scoop up some stew, and place it gently in your loved one's mouth, taking care not to put your fingers actually IN the mouth, since you need to continue eating with it. It slows down the eating process and makes the dinner an occasion.
Tana Ethiopian Restaurant and Market
2622 W La Palma Ave, Anaheim, CA 92801
I'm reopening this thread after a year and a half dormant because we went again tonight and they have redone their menu -- and there are a couple of exciting things on there.
The one thing everyone gets on any Ethiopian menu is a vegetarian sampler, because much like the South Asians, the Ethiopians know how to cook vegetables, and due to the religious practices in much of Ethiopia (various kinds of fast days) they tend to be very central to the diet.
Tana now has two -- the vegetarian combination, which is smaller and $10, and the vegetarian sampler, which is larger and $15. It is well worth the extra money for the sampler.
One of the new items on the plate was biscuits made of chickpea flour, buried in a pile of meltingly soft, sweet, caramelised spiced onions. It tasted like dessert. Kitfo shmitfo, THIS is dessert, sweet oniony cookies, fantastic, unbelievable.
Another dish is deceptively simple -- boiled potatoes with niter kebbeh, the gingery-garlicky-spicy infused clarified butter central to the cuisine. Picture the best potatoes au gratin you've ever had. AMAZING.
Another of the items on the plate was green beans with mild chilies and carrots. Don't think green beans, carrots and chili peppers sound very exciting? Fine, you can leave them for me because DAMN were they good. The beans were still a bit crunchy, the carrots and chili peppers so soft they were melting.
The fourth "new" item on the vegetarian plate was a dead ringer for salsa cruda -- pico de gallo to you. Tomatoes, onions and chile peppers with a citrusy-acidy-salty juice on it. It was just the right thing to cut through the rich butteriness of the lentils and other items on the plate.
The winner, however, was a new item on the meat side of the menu, quanda firfir ($10). "Firfir" means injera cooked with awaze (the spicy red pepper of Ethiopia), so it's soft and slightly spicy and mellow, and quanda is Ethiopian dried meat -- beef jerky, and it is so dry as to be crunchy. You're eating the seasoned injera and all of a sudden you get a crispy hit of pure beef flavour, like the best burnt ends you've ever had at a barbecue shack. If you let it sit the jerky gets a tiny bit softer, but the flavour stays. The portion is huge. It's the best, most interesting thing on the menu and I was so upset to be full before it was gone.
Some of the comments above made reference to spiciness. Chile peppers, where used, are normally cooked so they're sweet-spicy, and the berbere (hot pepper powder) is not especially overwhelming. To the folks talking about the temperature, I don't think I've ever had injera served much above room temperature, and the food tends to cool quickly. I've never had a problem and frankly on a hot day I'm not sure I'd want everything steaming hot anyway.
I'm telling you, this place is the equal or better than just about anyplace on Fairfax... and if you're down here in the land of open freeways and theme parks, THIS is the place to go. Service is casual and very friendly, prices are great for the amount of food you get (the most expensive item is the vegetarian sampler at $15), sit around and talk and eat with your hands, and have coffee afterwards and sit around and talk some more and revel in the fact that you don't have to drive all the way back through LA.
I took my wife there for lunch on Sunday, Nov. 11. I've had Ethiopian food every now and then in LA (Fairfax) and in Washington DC, so I have some experience for comparison. I think the food taste is decent at Tana, but I wasn't wowed. I'm not sure if injira should be warm, but ours was cold and that was unappealing to me. We ordered the chicken stew which tasted fine, but included only a single drumstick in the "stew". Hardly value for the money ($12) and not really shareable. We also ordered the vegetable platter which was tasty, but again, I wonder if some of the items (lentils, spinach dish) should have been warm. So I wasn't thoroughly satisfied but am willing to return to try one of the beef/lamp dishes, which seemed to over much more substance for the price.
I've been wanting to try Ethiopian...but put off by the trek to little Ethiopia. So I'm excited to find out there is one so close to me.
I have a question about Tana...and maybe Ethiopian in general. My SO doesn't eat red meat. Is there a sufficient selection of vegetaiain/poultry seafood dishes?
I think you'll do just fine. Ethiopian Orthodoxy prescribes a series of "fasts" (I put that in quotes because it involves abstaining from certain foods on certain days, not all food) so that the cuisine has evolved round it -- vegetarian food is absolutely delicious and, while meat's not superfluous the way it is in Indian food, it's certainly not necessary.
Tana's vegetables are very tasty, and you can get doro wat, which is chicken stewed with a hard-boiled egg in a moderately-spicy sauce.
re: stormin norman
They're heavier-handed with the niter kebbeh at Tana, but the spices were fine. You may want to insist gently that you really can handle the spice -- the waitress was concerned that two obviously non-Ethiopian people (you don't get more non-Ethiopian than us) might be afraid of berbere. Doro wat is on the menu, disguised as something like "chicken stew".
A good question which is closer to Irvine. I'm going to have to go with Tana, because while Ball and Dale is actually probably closer to Irvine as the crow flies, La Palma and Magnolia is much, much more freeway accessible (to the 5).